Autumn Harvest Vegetable Soup

1
Amy Herald

By
@Meave

A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Cook:
2 Hr
Method:
Roast

Ingredients

  • 1
    yellow squash
  • 1
    sweet potato
  • 1 large
    onion
  • 1 stalk(s)
    celery
  • 2 clove
    garlic
  • 2
    carrots
  • 1
    white potato (optional)
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 tsp
    1 tsp. thyme
  • 2 Tbsp
    fresh chopped parsley
  • 2 Tbsp
    olive oil
  • 2+ c
    chicken stock (as needed)

How to Make Autumn Harvest Vegetable Soup

Step-by-Step

  1. Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
  2. Roast, covered, at 350 degrees until the veggies are completely soft and tender.
  3. Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.

Printable Recipe Card

About Autumn Harvest Vegetable Soup





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